When using puff pastry, the first thought that usually comes to mind is dessert, but in this case it’s more like a chicken pastry. This chicken roll is stuffed with fresh dill, rice noodles, chicken and sautéed onions. It’s literally like a whole meal in one delicious roll. This recipe was inspired by Gordon Ramsay’s beef wellington but I gave it a little twist of my own 🙂

puff pastry chicken roll edited

Ingredients:
1/3 package Rice noodles (6.75 oz pkg)
2 sheets puff pastry
1 egg + 1 tbsp water (for egg wash)
1/2 cup onion chopped
2 garlic cloves, minced
3 tbsp butter
1 lb ground chicken
1 1/2 tbsp chopped dill
2 tbsp Mayonnaise
1 hard boiled egg
1/2 tsp red pepper flakes (optional)
1/2 tsp black pepper
1 tsp salt

 

Instructions:

1. In a skillet, melt the butter and sauté the chopped onion and minced garlic over medium heat until the onion becomes translucent.

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2. Add the ground chicken, salt, pepper, and red pepper flakes to the sautéed onion. The red pepper flakes are optional and ground chicken can be substituted with other ground meats.

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3. After the chicken is fully cooked, remove the excess liquid from the skillet.

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4. Meanwhile fill a bowl with boiling water and submerge 1/3 of the rice noodles for about 20 minutes.

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5. Once the noodles has softened a cooked in the hot water, strain out any extra water with a mesh colander and set aside.

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6. In a large bowl, combine cooked ground chicken, mayonnaise, and chopped hard boiled egg.

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7. On a floured surface, roll out the puff pastry in one direction so it stretches to about 12 inches.

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8. Spread 1/2 of the meat mixture onto each puff pastry sheet and add a thin layer of rice noodles.

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9. Roll up the dough longways and transfer over to a cookie sheet lined with parchment paper. Pinch the ends so that the filling won’t spill out.

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10. Using a sharp knife, make about 8 slits along the top of the roll. Beat the egg and water together and brush the egg wash onto each roll with a party brush.

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11. Bake at 370 degrees Fahrenheit for 40-45 minutes. Serve warm with sour cream.

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Puff Pastry Chicken Roll
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ⅓ package Rice noodles (6.75 oz pkg)
  • 2 sheets puff pastry
  • 1 egg + 1 tbsp water (for egg wash)
  • ½ cup onion chopped
  • 2 garlic cloves, minced
  • 3 tbsp butter
  • 1 lb ground chicken
  • 1½ tbsp chopped dill
  • 2 tbsp Mayonnaise
  • 1 hard boiled egg
  • ½ tsp red pepper flakes (optional)
  • ½ tsp black pepper
  • 1 tsp salt
Instructions
  1. In a skillet, melt the butter and saute the chopped onion and minced garlic over medium heat until the onion becomes translucent.
  2. Add the ground chicken, salt, pepper, and red pepper flakes to the sauteed onion. The red pepper flakes are optional and ground chicken can be substituted with other ground meats.
  3. After the chicken is fully cooked, remove the excess liquid from the skillet.
  4. Meanwhile fill a bowl with boiling water and submerge ⅓ of the rice noodles for about 20 minutes.
  5. Once the noodles has softened a cooked in the hot water, strain out any extra water with a mesh colander and set aside.
  6. In a large bowl, combine the cooked ground chicken, mayonnaise, and chopped hard boiled egg.
  7. On a floured surface, roll out the puff pastry in one direction so it stretches to about 12 inches.
  8. Spread ½ of the meat mixture onto each puff pastry sheet and add a thin layer of rice noodles.
  9. Roll up the dough longways and transfer over to a cookie sheet lined with parchment paper. Pinch the ends so that the filling won't spill out.
  10. Using a sharp knife, make about 8 slits along the top of the roll. Beat the egg and water together and brush the egg wash onto each roll with a party brush.
  11. Bake at 370 degrees Fahrenheit for 40-45 minutes. Serve warm with sour cream.